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Breakfast Casserole, without the bread

Breakfast Casserole

Everyone loves the taste of those breakfast casserole recipes that start with soaking multiple slices of white bread in eggs and milk overnight.  You know the ones that people serve for holiday breakfasts and brunches.  But, who really needs to eat a bunch of low-nutrition highly-processed white bread?

A friend of mine, Janet, makes something similar, but hers deliciously makes up for the missing bread with a LOT of cheese, kind of like a breakfast crustless quiche.  When I say a lot of cheese, I am serious. So, I adapted and modified her recipe with some others online and came up with this which has I think a reasonable amount of cheese. 

Oh, the sausage I used was from that half of a local pig we bought a few weeks ago. It was a very mild sausage, not spicy at all, so I added a bit of cayenne pepper. Adjust the peppers to your preference based on how spicy your sausage is. There is even a recipe on my blog here for mixing up your own breakfast sausage if you have access to good ground pork…my recipe is for a much spicier pork sausage.

It was a BIG hit with both Mike and the girls this weekend.  Feel free to change out the veggies or better yet, add more, maybe some sautéed spinach?

Breakfast Casserole with Mushrooms & Onions

  • 1 pound bulk sausage
  • 3-4 green onions, chopped
  • 4-6 mushrooms, chopped
  • 8 large eggs
  • 1/4 teaspoon sea salt
  • 1/8 cup half & half or milk
  • 1/8 teaspoon (or more) cayenne pepper
  • 1/8 teaspoon black pepper
  • 2 cup colby jack or mild cheddar cheese, shredded

1. Preheat oven to 350 F and lightly grease an 8×8 baking dish.
2. Brown sausage, remove grease if necessary. Mine didn’t make any.
3. Add onions and mushrooms to sausage until the mushrooms are cooked.
4. Mix together the eggs, salt, peppers, half and half, and cheese in a bowl.
5. Put sausage mixture in baking dish, then pour egg mixture on top and stir to combine.
6. Bake for 30-35 minutes or until eggs are cooked through.

–  Stacey

Note: Sick in bed today, so written and published completely from my phone. 🙂

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Another dinner from our hog – Mustardy Pork Chops with Shallots and Mushrooms

So, I told you about the quarter of a local hog we got recently, so needless to say, we are eating a lot of pork.Mustardy Pork with Shallots and Mushrooms  But, it is very tasty pork from a hog that got to enjoy mud, the great outdoors, and a social life with other hogs, unlike most factory farmed ones.

I had a pack of mushrooms in the fridge that I needed to use and so found a recipe at Skinnytaste.com that used them and some more of the pork.  I think her recipe was based on this one at the Food & Wine magazine site.  Of course, I didn’t follow it exactly, so below is the way I made it.  The girls and Mike all loved it and said to definitely make it again.  I served it on top of whole wheat spaghetti and with a side of roasted asparagus.

If you don’t have shallots, then just substitute a bit of onion and garlic.  As I tell the kids, shallots are like an onion and a garlic got married and had a baby.  🙂

Mustardy Pork Chops with Shallots and Mushrooms

  • 1 tsp butter
  • 1 tsp olive oil
  • 4 – 6 pork chops, about 2 pounds
  • sea salt and fresh ground black pepper
  • 1 large shallot or 2 small shallots, chopped
  • 1 cup chicken stock
  • 8-10 oz mushrooms, sliced
  • 1 Tbsp Dijon mustard
  • 1-2 Tbsp fresh parsley, chopped
  1. In a large frying pan heat the butter and olive oil over moderately heat. Season pork to taste on both sides with salt and pepper.
  2. Raise heat to medium-high and add the chops to the pan and cook for 7-8 minutes. Turn and cook until chops are browned and done through, about 7-8 minutes longer.  The exact time will depend on the thickness of the chops.
  3. Remove the chops and put on a warm plate. Add the chopped shallots to the same pan and cook, stirring, until soft, about 3 minutes.
  4. Add the stock to deglaze the pan, stir in the mustard, half the parsley, then add mushrooms, season with fresh pepper and salt if needed. 
  5. Cook about 4-6 minutes, or until mushrooms are done.  Add the chops back to the sauce and top with remaining parsley and serve.

– Stacey

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